6 slices bacon
1 ½ pounds fresh broccoli, cut into bite-size pieces (8 cups)
½ cup finely chopped red onion
½ cup dried cranberries
½ cup roasted sunflower seeds
1 cup mayonnaise (or substitute with plain Greek yogurt)
2 tablespoons apple cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1. Cook the bacon: Preheat oven to 400 F. Line a rimmed baking sheet with foil and fold the edges of the foil up a bit to contain the bacon grease. Lay bacon slices in a single layer on the foil. Bake in the oven for 12-20 minutes, until bacon is cooked how you like it. Transfer the cooked bacon to a paper towel-lined plate to absorb excess grease. Once cool, chop the bacon.
2. In a large bowl, combine the chopped broccoli, red onion, dried cranberries and sunflower seeds.
3. In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Add the chopped cooked bacon and stir gently.
4. Chill salad in the refrigerator for 1-2 hours before serving.